Discard Tortillas
Soft, thin flour tortillas made with sourdough discard, cooked in a hot skillet for burrito-size wraps.
🍽️ Makes 8
Ingredients
| 2 cups | 480 ml | sourdough discard |
| 3 cups | 720 ml | all-purpose flour |
| 6 tbsp | 90 ml | oil, melted butter, or lard (fat keeps them soft) |
| 1 tsp | 5 ml | salt |
| 1/2–3/4 cup | 120–180 ml | warm water |
| 1/2 tsp | 2.5 ml | baking powder (optional, makes them a little fluffier and softer) |
Instructions
My Recipe. Only thing is my pan wasn't big enough to have them flatten out and be as large as I wanted.
Makes ~6–8 burrito tortillas
Instructions
- Mix the dough – In a large bowl combine: discard, flour, salt, baking powder (optional), oil/butter. Add warm water gradually until a soft but not sticky dough forms.
- Knead – Knead about 5 minutes until smooth.
- Rest the dough (important) – Cover and let it rest 30–60 minutes. This relaxes the gluten so you can roll them big without shrinking.
- Divide – Divide into 6–8 balls (for burrito size).
- Roll thin – On a lightly floured surface roll each ball into a 10–12 inch circle. They should be very thin — almost see-through.
- Cook – Heat a skillet or cast iron pan over medium-high heat. Cook each tortilla: 30–45 seconds first side (bubbles form), 20–30 seconds second side. You want light brown spots, not crispy.
- Keep soft – Stack them inside a towel or covered container to steam and stay flexible.